Get ready for what, "you might ask?" Well, when you look at the calendar, you see that the holiday season is fast approaching and holiday baking,specialty and traditional foods come to mind.
You can have lots of fun learning lots of hints, tips and recipes in our bread making class. You will learn tips for the best ingredients, timing and innovative recipes--perfect for the holidays.
And--not to be left out--in our Perfect Pies class at 5 PM on November 19, I will share the way for perfect pie crust--every time. You will never have a "shoe leathery" crust ever again.
In the meantime, we still have a few places left in our Taco Party class next Tuesday, October 29 at 5 PM. This class features innovative fillings and salsas and tops it all off with Perfect Margaritas.
And, our Southwest Traditional Holiday Cooking is filling up. It is set for December 5 at 5 PM.
And, if you would like a relaxing, fun cooking break, our weekend class is scheduled November 15 -17 and as an early gift for you--I am discounting the class $250.00 for the next 5 days to $800.00. You can also buy a Gift Certificate for the next year at that price. (To purchase a gift certificate, please call us at 505-243-2622.)
Here's a great quick meal for lunch or a light supper--
CHICKEN TORTILLA CHOWDER
The hearty, full flavor and creamy consistency of this chicken soup tastes like work, but this dish is actually fast and easy to make. Cutting the chicken breast is the most time-consuming part of the recipe. This is a versatile dish that you can vary in many ways. Instead of chicken breasts, you could use leftover roast chicken or turkey, firm-fleshed fish or shellfish with fish stock, roast beef, or ground chuck with beef stock.
Cooking Time: 10-12 minutes
Yield: 2 servings
1, 14 ½ oz. can chicken broth, preferably low sodium, with water added to make 2 cups
2 white or yellow corn tortillas, broken up
1 pound chicken breasts, trimmed and cut into 1-inch cubes
3 scallions, thinly sliced (some reserved for garnish)
1 ½ tablespoons minced pickled jalapenos with juice
Optional Garnishes:
Cilantro leaves
Crushed red caribe chiles
Lime wedges
Per Serving:
Calories 326, Protein 50g, Carbohydrates 14g, Fiber 2g, Fat 8g, Saturated Fat 2g, Cholesterol 130mg, Sodium 338mg.
Reprinted with permission from Jane Butel’s Quick & Easy Southwestern Cookbook.
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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048 • Office: 505-243-2622 • info@janebutelcooking.com | Jane Butel Home Page
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